White Bean Soup

Serves 4-6


1 qt. Sweet Summer Golden Tomatoes & Sage
1 cup dry Cannellini beans
1 yellow onion (chopped)
2 cloves garlic (minced)
2 tbsp extra virgin olive oil
4 cups warm water
1 cup almond milk
1 tsp cumin
1 sprig fresh sage
2 tsp sea salt

Immersion blender


Soak the beans overnight in 4 cups of water. Drain and set aside before cooking.

In a 4 qt. pot, heat the EVOO and sauté the onions until caramelized (about 7 min). Add garlic, salt, cumin and saute for another 3 min. Add water, soaked beans and 1 jar of Sweet Summer Golden Tomatoes & Sage. Bring to a boil and then simmer for 45 min to 1 hour or until the beans are tender. With an immersion blender, puree about half of the soup until creamy, leaving half of the beans and tomatoes intact, then mix. For extra creaminess add almond milk. Garnish with drizzling some EVOO and chopped sage. Serve. Buon appetito! 

Inspired by the traditional Cannellini bean soup. Our twist? Using our Sweet Summer Golden Plum Tomatoes with Fresh Sage and a dash of cumin. This is the perfect cold-weather soup that’ll warm you right up. Summer in a jar at its absolute best!
White Bean Soup with Golden Summer Tomatoes

White Bean Soup with Golden Summer Tomatoes